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Mexican Spicy Loaded Taco Potatoes

Mexican Spicy Loaded Taco Potatoes for a Cozy Dinner Night

Delicious Mexican Spicy Loaded Taco Potatoes bring comfort food to the next level with customizable flavors.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 potatoes
Course: Dinner
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 large Russet Potatoes Yukon Gold can be used for extra creaminess.
  • 2 tablespoons Olive Oil Vegetable oil or melted butter work as substitutes.
  • to taste Salt Essential for enhancing flavor.
  • to taste Pepper Always adjust to your personal taste.
For the Filling
  • 1 pound Ground Beef Opt for ground turkey or plant-based alternative for lighter option.
  • 1 medium Onion Shallots can offer a milder flavor.
  • 2 cloves Garlic Garlic powder is a good substitute if fresh isn't available.
  • 2 tablespoons Taco Seasoning Consider making your own mix.
  • 1 teaspoon Smoked Paprika Liquid smoke can add flavor if you're out.
  • 1/4 teaspoon Cayenne Pepper Adjust to taste; omit for milder flavor.
  • 1 can Black Beans Feel free to swap in pinto beans if preferred.
  • 1 cup Corn Kernels Fresh or frozen works beautifully.
For Toppings
  • 1 cup Shredded Cheddar Cheese Monterey Jack offers creaminess as an alternative.
  • 1 cup Salsa Use homemade for a special touch.
  • 1/2 cup Sour Cream Greek yogurt is a healthy substitute.
  • 1 medium Avocado Guacamole can enhance flavor.
  • 1/4 cup Fresh Cilantro Parsley can be used if you're not a cilantro fan.
  • 2 wedges Lime For squeezing over before serving.

Equipment

  • Oven
  • Skillet
  • Baking sheet
  • Fork
  • spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Scrub the russet potatoes and prick several holes in each potato.
  3. Rub potatoes with olive oil and sprinkle with salt.
  4. Bake the potatoes for 45-50 minutes until fork-tender and skins are crispy.
  5. Heat a skillet over medium heat and sauté diced onion and minced garlic for 3-4 minutes.
  6. Add ground beef to the skillet and cook until fully browned.
  7. Incorporate taco seasoning, smoked paprika, and cayenne pepper into the beef mixture.
  8. Stir in black beans and corn, cooking for 2-3 minutes.
  9. Slice each potato lengthwise and scoop out some flesh, leaving a 1/4-inch shell.
  10. Fill each potato with the beef mixture and top with cheese.
  11. Return potatoes to the oven for an additional 10 minutes to melt the cheese.
  12. Top each potato with salsa, sour cream, avocado, and cilantro before serving.
  13. Serve hot and enjoy!

Nutrition

Serving: 1potatoCalories: 600kcalCarbohydrates: 65gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 800mgPotassium: 900mgFiber: 10gSugar: 2gVitamin A: 400IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Ensure potatoes are pricked well before baking to prevent burst skins. Adjust cayenne to taste.

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